Cornbread Mini Muffin Bites

Baked in a mini muffin tin these tiny corn muffins have the perfect balance of sweet and are the perfect size.  I used white cornmeal for this recipe but usually use yellow.  In the photo, the one that's missing is the one I tasted with whipped butter!  Delicious!

Ingredients:

1/2 cup unsalted butter, melted
2/3 cup white sugar 
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (white or yellow)
1 cup flour
1/2 teaspoon salt

Directions:

Preheat oven to 375 degrees.  Spray mini muffin pan (24) with Baking Pam.

Melt butter in large glass bowl, stir in sugar.  Add eggs and beat until well blended. 

Add buttermilk and baking soda and stir.  Stir in cornmeal, flour and salt until well blended and few lumps remain.  

Pour batter into prepared pan, this recipe will fill up entire 24 mini muffin pan.  I usually fill each well within a 1/4 inch of the top.

Bake for 12-15 minutes, until toothpick inserted in center of muffin comes out clean.